WeightWatchers Grilled Fish Tacos recipe

****8 Points****

Ingredients:

Adobo-Rubbed Fish
4 tsp chili powder
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground pepper
2 pounds mahi-mahi or Pacific halibut
* ½- ¾ inch thick, skinned and cut into 4 portions

Coleslaw
¼ cup reduced-fat sour cream
¼ cup low-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
2 tablespoons lime juice
1 teaspoon sugar
⅛ teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage

12 corn tortillas

Directions:

1.To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
3. Preheat grill to medium-high.
4. Oil the grill rack (see Tips) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
5. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

*** Serves 6 ***

Recipe source: Weight Watchers Recipes and Support Group / Facebook

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